All posts tagged: healthy

Delicious, Nutritious and Easy Fall Garden Pasta

Today is world vegetarian day, so I thought it would be a great day to share one of my easy go-to vegetarian/vegan main dishes. It’s super flavorful and nutritious thanks to the variety of veggies included. It’s a really versatile and forgiving recipe so you can change it up and make it your own each time based on what looks fresh at the market or what you have in the fridge. In place of the kale and chard you can substitute other greens, such as spinach or collard or add other vegetables such as broccoli or mushrooms in place of the cauliflower. I like to use Muir Glen organic tomato paste and organic diced tomatoes with basil and garlic for this recipe. This is the kind of main dish you can serve to a meat eater and they won’t even notice that it’s completely meat and dairy free. The nuts add a little protein and great texture and the sun-dried tomatoes add umami goodness. Together with the pasta it makes for a meal that is filling …

Super Nachos with Gooey Sweet Potato Cheese Sauce (Vegan)

Published by Jacqueline King

This is my favorite thing to make when people come over to watch football so I wanted to share it in time for the big game! Everyone loves these nachos and people always ask for the recipe. They are fresh, flavorful and satisfying without being too heavy or greasy. They’re packed with veggies and other wholesome ingredients so they’re super healthy, but still rich and filling. I make a couple of plates of these, one of my big party platters, and big bowls of popcorn sprinkled with truffle oil, sea salt, black pepper and nutritional yeast. This simple menu keeps everyone happy and since you can make most of it ahead of time, you won’t have to spend the whole game in the kitchen. Enjoy! xJacq Ingredients: Serves approx. 6 Cheese Sauce: 1 Sweet Potato 1/4 cup Raw Cashews, soaked 2-4 hrs and rinsed 1 1/4 cup Hot Water 2 Tbsp Nutritional Yeast 2 Tbsp Tapioca Flour 1 1/2 tsp Apple Cider Vinegar 1 tsp Dijon Mustard 1 Garlic clove 3/4 tsp Kosher Salt 1-2 tsp …

The Best Creamy Cashew Sour Cream (only 3 ingredients!)

Published by Jacqueline King

When I decided to stop using dairy in my recipes I thought it was going to be really hard to give up some of my favorite foods. After just a bit of experimenting, however I found that there are truly delicious plant-based alternatives to traditional dairy like this amazingly creamy and delicious cashew sour cream. All of the ingredients are natural and nutritious, filled with enzymes and essential minerals. It is so simple to make and is wonderful as a topping on mexican food and lunch bowls. It also make a greet base for a dip. Most non-dairy sour creams I’ve seen include lemon which gives them (surprise!) a lemony flavor, which I find a bit strange. Apple cider vinegar however gives a delicate tangy taste that is just perfect. If you are making this in the food processor you can omit the water which will make a thicker cream, but also will keep much longer. You just have to make sure to dry out the cashews after soaking It’s the moisture which makes it …

Baked Sweet Potato with Broccolini and Gooey Vegan Cheddar Cheese Sauce

Published by Jacqueline King

This recipe is such a treat! It tastes so rich it almost seems like it must be bad for you, but it’s actually packed with nutrients. The secret ingredient is tapioca flour, sometimes called tapioca starch, which is made from the cassava plant and naturally gluten-free. This is what gives your cheese sauce a thick, creamy, too good to be good for you texture! I use Bob’s Red Mill brand available at Whole foods and Trader Joe’s. Sweet potatoes are high in fiber, vitamins A, B5, B6, thiamine, niacin and riboflavin. They get their pretty orange color from the plant pigments carotenoids which are powerful antioxidants. The broccolini has vitamin C and calcium and you get some protein and healthy fats from the nuts so you’ll feel full and satisfied for hours. Best of all you get to enjoy the sweet, spicy, cheesy, yummy flavor! Enjoy xJacq Pre-heat oven to 400* Ingredients: 2-3 servings Sweet Potatoes: 2 Sweet Potatoes 1 tsp Coconut Oil 3 tsp Cashew Sour Cream Fresh Parsley or Chives, chopped, for garnish Broccolini: 1 tbsp …

Feel Good Jicama Nachos

Published by Jacqueline King

This is an awesome, healthy, plant-based alternative to traditional fat and calorie laden nachos. The best part is you get all of the delicious flavors of regular nachos without that heavy, greasy feeling. Since they are made with vegetables, nuts and legumes, you’ll be getting tons of fiber, vitamins minerals and healthy fats instead. These happen to be vegan, but everyone loves them. I put them out as a snack during football and my meat-loving husband gobbled them all up before I could even have two bites! Enjoy! xJacq Ingredients: 1 small Jicama 1/2 Onion, thinly sliced 2 Tbs Coconut or Olive Oil 1 can Black Beans, rinsed Pinch Salt, Pepper, Cumin and Cayenne 1/2 lime 3/4 cup Pico de Gallo 3/4 cup Guacamole 3/4 cup Cashew Cheese 1/4 tsp Taco Seasoning 1/2 lime 1/4 cup each chopped Olives, Jalapeño, Bell Pepper and Cilantro 2 Radish, thinly sliced Sauté the onion in oil over medium heat until it starts to brown add the black beans, a pinch cumin, salt & pepper, and cayenne and lower …

REAL FOOD FAST- Artichokes Provençal

Published by Jacqueline King

This french inspired meal comes together in 5 minutes and is super nutritious. All the veggies are packed with vitamins, minerals and phyto-nutrients. When parsley and garlic are eaten together they provide a synergistic boost to the immune system, aid digestion, and have natural antibiotic, anti-viral and anti-fungal properties. The beans are full of protein and fiber and the olives have healthy fats which means you’ll stay full and energized for hours. I use kitchen scissors to cut the sun-dried tomatoes, bell pepper and parsley. You don’t even really have to measure them; this recipe is so flexible you really can’t go wrong. Of course the most important thing is that it is absolutely delicious and makes a perfect quick lunch or dinner. Bon Appetit! xJacq Ingredients: Serves 1-2 1 Garlic clove, finely chopped Herb d’ Provence Olive Oil 1 can Cannellini (White Kidney) Beans 1 can Artichoke Hearts, halves or quartered Splash of White Wine or Veggie Broth Salt & Pepper 1/4 cup Black Olives 1.5 Tbsp Sun-dried Tomato, sliced 1.5 Tbsp Bell Pepper, chopped, fresh or jarred Fresh …

REAL FOOD FAST- Ezekiel Hummus Wrap

Published by Jacqueline King

REAL FOOD FAST is a new series consisting of super fast, healthy, plant-based recipe ideas that take around 5 minutes to make. People often make excuses about being too busy to eat right, but there are lots of healthy meals and snacks you can make in less time than it would take to hit a drive through. These are my go-tos for a quick meal on the run. Ezekiel Bread Hummus Wrap– What you’ll need: 1. Ezekiel Bread or other whole grain or gluten free tortillas – I love Ezekiel sprouted whole grain tortillas because they are preservative free, organic, and since they are made with a variety of grains and legumes they are actually a complete protein! You can find them at Whole Foods or Trader Joe’s. 2. Hummus- today I used lemon, but any flavor you like will work. Since hummus is so rich in protein and fiber, it fights off hunger and can balance blood sugar levels. Try my Artichoke Hummus or my Canellini Bean Hummus recipes. 3. Veggies- I like to start with a leafy …

Roasted Spiced Cacao Beans

Published by Jacqueline King

I only recently found out chocolate grows on trees. I guess I sort of knew beforehand, but it wasn’t until I tasted whole raw cacao beans that I really got it. It’s pretty miraculous. If you haven’t tried them before, think of chocolate at its purest with nothing fluffy, like milk or sugar, to get in the way of some serious chocolate flavor. Roasting brings out the flavor even more, mostly because the aroma created by roasting is to die for. These beans are energizing thanks to caffeine’s milder cousin theobromine, which has been used to treat high blood pressure and which some believe can treat depression. This makes them a great mid-morning or afternoon snack but avoid eating too many before bed or they can keep you up, as I found out the hard way. WARNING: These are for dark chocolate lovers only and can be totally addictive. Luckily they just so happen to be full of antioxidants and essential fatty acids so you can enjoy a guilt free fix. 🙂 Ingredients: 1 cup Raw …

Foodie Heaven Cashew Cheese Spread

Published by Jacqueline King

I love cheese, but like many people, have decided to avoid dairy for both health and ethical reasons. I’ve tried several different versions of cashew cheese and they have all been…okay, just okay. And sorry, but if you are trying to replace something as delicious as cheese, then you better be freaking delicious, so I decided it was time to head to the kitchen to make up my own recipe, and holy moly, wait till you try this! Serve it on veggies, in wraps, as a sandwich spread, on crackers, stir it into creamy risottos or pastas, or pretty much anywhere you would use a soft cheese. This recipe is packed with protein, good fats, fiber, vitamins and minerals including B12, Vitamin C and Calcium, but most importantly it’s lick-the-spoon delicious. Ingredients: 1 cup raw cashews soaked in warm water for an hour then drained 1/4 cup Water 1/4 cup Nutritional Yeast* 2-3 Garlic Cloves 1 Tbsp + 1 tsp Bragg Liquid Amino* or Tamari 1 Tbsp fresh Lemon Juice 1 Tbsp Raw Apple Cider Vinegar 1 Tbsp …

Better Than Nutella

Published by Jacqueline King

This spread is absolutely heavenly. It’s super quick to put together and full of anti-oxidants thanks to the raw cacao nibs, minerals thanks to the nuts and healthy fat from coconut oil. That’s why I think it’s better than Nutella, which is 54% sugar and contains palm oil. I love it with apple slices or thinly spread on toast with fresh strawberries sliced on top. Yum! Ingredients: 1/3 cup EACH Hazelnuts, Pecans, Cacao Nibs, Honey, Coconut oil Pinch of Salt 1 Tbsp water Blend all ingredients together until smooth. Enjoy! This spread hardens when refrigerated because of the coconut oil, so allow leftovers to come to room temp before serving.